Algerian Okra, Potato and Tomato Tagine Recipe

Name: Algerian Okra, Potato and Tomato Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds okra, ends trimmed; Salt; 1/2 cup apple cider vinegar or red wine vinegar; 1 1/2 pound small boiling potatoes, like fingerlings; 2 tablespoons extra virgin olive oil; 2 medium onions, finely chopped; 2 garlic cloves, minced; 1 pound tomatoes, seeded and grated; or peeled, seeded and chopped; 1/4 cup minced parsley; 1/4 cup minced cilantro; 1 teaspoon spice mix (see below); 1 teaspoon turmeric; Pinch of saffron; 2 tablespoons tomato paste dissolved in 1 cup water; 1/2 preserved lemon, thinly sliced optional; Salt; freshly ground pepper; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1 teaspoon powdered turmeric; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon freshly ground nutmeg; 1/4 teaspoon freshly ground cardamom seed; 1/4 teaspoon freshly ground cloves; 1/2 teaspoon ground allspice

Servings: persons

1 1/2 pounds okra, ends trimmed
Salt
1/2 cup apple cider vinegar or red wine vinegar
1 1/2 pound small boiling potatoes, like fingerlings
2 tablespoons extra virgin olive oil
2 medium onions, finely chopped
2 garlic cloves, minced
1 pound tomatoes, seeded and grated; or peeled, seeded and chopped
1/4 cup minced parsley
1/4 cup minced cilantro
1 teaspoon spice mix (see below)
1 teaspoon turmeric
Pinch of saffron
2 tablespoons tomato paste dissolved in 1 cup water
1/2 preserved lemon, thinly sliced optional
Salt
freshly ground pepper
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon powdered turmeric
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground cardamom seed
1/4 teaspoon freshly ground cloves
1/2 teaspoon ground allspice

1
Place the okra in a large bowl.
2
Salt generously, douse with the vinegar, and let sit for 30 minutes to an hour while you prepare the remaining ingredients, tossing from time to time.
3
Drain the okra, and rinse thoroughly.
4
If the potatoes are not very small (no more than 1 inch wide and no more than 2 inches long), quarter them or cut them in half.
5
Heat the olive oil over medium heat in a large, heavy casserole or (preferably) an earthenware pot set over a flame tamer.
6
Add the onions and cook, stirring often, until tender, about five minutes.
7
Add the garlic, and stir for about half a minute until fragrant.
8
Add the tomatoes, parsley, cilantro, spice mix, turmeric, saffron and salt and pepper to taste.
9
Bring to a simmer, and simmer until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
10
Add the dissolved tomato paste, and bring to a simmer.
11
Add the potatoes, okra and the preserved lemon.
12
Cover and simmer 45 minutes to an hour, adding a small amount of water if the mixture seems dry, until the potatoes and okra are tender and the sauce they have cooked in is thick.
13
Taste and adjust seasonings.
14
Mix all of the spices together.
15
Keep in a jar in a cool place or in the freezer.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 1/2 pounds okra, ends trimmed, Salt, 1/2 cup apple cider vinegar or red wine vinegar, 1 1/2 pound small boiling potatoes, like fingerlings, and more.

Yes, Algerian Okra, Potato and Tomato Tagine falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Algerian Okra, Potato and Tomato Tagine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions